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Chutney, Anyone??!!
Smooth or chunky ... from mangoes and papayas, pineapples, limes, bananas, apples, apricots and even coconuts ... with curries, on meats and fish ... at breakfast, with a snack, at lunch or dinner ... If you guessed that we’re singing the praises of chutneys, you’re right. These versatile condiments can be used to enhance a variety of foods and dishes and can be made from practically any fruit.
Chutneys originated in India and like so many other foods and spices, were introduced to Britain by returning British colonists, traders and soldiers. The use of these condiments also spread to France and other parts of Europe and to North America. Chutneys have become increasingly popular and have evolved over the years as they can be made from a very wide range of ingredients.
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Chutneys consist of a combination of fruit, vegetables (optional), spices, sugar and vinegar blended together.
These ingredients may be blended together raw or they may be cooked. And there are no limits to the types of fruits which may be used nor the combinations. For example, mango chutneys are very popular but mangoes may also be used in chutneys combined with other fruits. The possibilities are limitless.
There are also a number different of spices used in chutneys depending on the flavor one wishes to achieve. These include onions, garlic, peppers, cilantro, ginger, cinnamon and mint, to name a few. It all depends on individual taste and availability of ingredients. Some are also hotter than others depending on whether peppers are added and the types and quantities, of course. The appeal is in the combinations of sweet, acid (tartness) and spiciness used to create these condiments. Chutneys may also be puréed, chunky or dry, in which case they are in a powdered form.
Although very popularly served with curries in Indian traditions, now westernized, chutneys are served with a wide variety of foods. They can be enjoyed with poultry and other meats, and fish, adding an interesting sweet and savory flavor to these dishes. Chutneys spooned over cold cuts make great hors d’oeuvres or a good relish for hotdogs. Another interesting way of serving chutney is over heated brie or cream cheese and eaten with crackers.
It’s clear that these condiments will be around for a long, long time as we discover various ingredients and combinations of ingredients that can be used to make them. And besides that, their uses are inexhaustible. So … Chutney, Anyone??!!
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